Scientists turn sunflower oil waste into a powerful bread upgrade

As interest grows in healthier alternatives to traditional wheat-based foods, scientists are exploring new ingredients that can improve nutrition without sacrificing practicality. One promising option is partially defatted sunflower seed flour (SF), a material left behind after sunflower oil is produced. This underused by-product has shown strong potential for enriching bread with protein, fiber, and antioxidant compounds.

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